Why does Toona sinensis need drowning? What's the use?

Toona sinensis is a hard dish in spring. In the small market, it has been fried to forty or fifty yuan a catty. I feel a little unbearable. There are some controversies about how to eat Toona sinensis correctly. Some insist on blanching, while others are against it. Just the other day, I asked a senior chef in a five-star hotel, and he told the truth.

The nitrate content of Toona sinensis bud is low in the initial stage of germination, and it gradually increases with the continuous growth of Toona sinensis bud. The nitrate content of different kinds of vegetables varies greatly. Vegetables with high nitrate content include spinach, beetroot, white radish and amaranth.

During the storage of fresh-picked Toona sinensis at room temperature, a large amount of nitrate will be converted into nitrite, which will bring potential safety hazards. Fresh Toona sinensis buds increased with nitrite storage. If the leaves fall off when touched, it means that Toona sinensis has produced a lot of nitrite. After picking Toona sinensis for half a day, the nitrate content is higher than that of ordinary vegetables, and diners will feel sour at the tip of their tongue.

Therefore, the chef suggested that Toona sinensis should be boiled in water, and scalding Toona sinensis 1 min with boiling water can remove more than two thirds of nitrite and nitrate, and at the same time, it can better preserve the green of Toona sinensis. The aroma components of Toona sinensis mainly come from essential oil, which is insoluble in water, so blanching will not obviously affect the taste. If you don't want to blanch, you can fry Toona sinensis with vegetable oil, which can also eliminate the bitterness. This kind of Toona sinensis is safer to eat and tastes better, which is beneficial to the absorption of nutrients.

The longer the storage time, the more nitrite content, especially the pickled Toona sinensis buds, the higher the nitrite content in the early stage of pickling, and the nitrite is gradually degraded by enzymes or acids, so the nitrite content may decrease, and the nitrite content will decrease a lot in the later stage, which is why the pickled vegetables can not be eaten just after pickling.

Toona sinensis scrambled eggs, Toona sinensis jiaozi, Toona sinensis pie, Tofu mixed with Tofu, Toona sinensis fried shrimps, these foods are eaten with Toona sinensis, which have the best nutritional effect and taste.

Because Toona sinensis has a charming smell, it will bring extraordinary taste to beef pies. Toona sinensis scrambled eggs will raise scrambled eggs to a higher level, and the proportion of Toona sinensis in dishes need not be too high, which is about a quarter of the main ingredients.